A very easy cornbread recipe that the children and husbands will love. It’s sweet, chewy and ready in a jiffy!
- 1 (8 ounce) package corn bread muffin mix
- ⅓ cup milk
- 1 egg, lightly beaten
- 1 (8 ounce) can canned cream corn
- ½ cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.
Preparation time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Servings: 12 – Yield: 1 – 9×13 inch pan